My wife is nut/dairy/wheat/gluten free. So as you can tell, making dessert is a bit of a challenge. Yesterday, while at work, she requested I make something sweet & chocolaty that she could eat.
When I normally cook, I just look through the fridge and/or pantry, find what’s in there and quite literally throw something together. This time though, I had a starting point of sorts. I had to make a desert and it had to contain chocolate (that was nut/dairy/wheat/gluten free). After a few minutes of collecting my ingredients, my eyes landed on the bread maker I had just unpacked, and curiosity got the best of me. I knew the ingredients would work to make a cake, so why not just toss them into the bread maker and let it do its thing. Well after almost 2 hours of cooking and cooling time, the cake was a disaster. It was so bad that I did not even want to document it (looking back now, I should have at least taken a picture).
Because I still believed in the recipe, I decided to make it again today. This time I decided to go back to the trusty oven.
I started with putting all the wet and dry ingredients in one bowl.
After mixing all the ingredients together, I poured it into a greased loaf pan and into the oven at 350 degrees F.
nut/dairy/wheat/gluten free chocolate cake.
10 minPrep Time
35 minCook Time
45 minTotal Time
- 2 cups gluten free organic flour blend
- ½ cup organic cocoa powder
- 1 ¼ teaspoon baking powder
- 1 teaspoon salt
- 1 ½ cups coconut sugar
- 2/3 cup vegetable oil
- 2 eggs
- 1 1/3 cups coconut milk
- Preheat oven to 350 degrees F. Grease a loaf pan.
- Add all the ingredients in a mixing bowl.
- Using a hand mixer set to slow, mix till combined.
- Spread the batter evenly in the pan.
- Bake at 350 degrees F for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.